Most sauces that I use are easy to make and use ingredients I usually have around the house. Therefore I do not tend to keep pre-made versions of things like tartar or BBQ sauce in the refrigerator. For dressing leafy salads, I tend to just use oil and vinegar sometimes mixed with some herbs and/or spices. I am squeamish about consuming raw eggs, and was not comfortable with what I found when researching pasteurizing eggs at home, so tend to buy things like mayonnaise. But, hey, you do you!
tl;dr: Head to https://recipes.karylstein.com/ to visit the new recipe site. For a long time, I have been keeping my recipes in OneNote. This has worked well, but one of my latest projects has been to move away from corporate cloud solutions and software that is not usable across a variety of platforms including Linux. Since
I used to keep a couple jars of store-bought marinara sauce in the pantry until I found that making my own version was pretty easy, cost effective, and most importantly allowed me to use a single batch of a “base” sauce then transform it in many different ways. Sure, I could always take the store-bought
Base Marinara Sauce Read More »
This is a quick and simple way to make a salad dressing. This recipe results in a fairly small batch that is enough for around four side salads. Different vinegars and herbs may also be used. For example, red wine vinegar along with 1t of dried oregano is a slightly more “potent” version of this
Balsamic Vinaigrette Dressing Read More »
This is a quick tzatziki sauce that provides a nice, “crisp” taste to things. I mainly use it when making gyro meat, but also sometimes as a salad dressing. I like a bit of “bite” to the sauce, but if that is not your style, the lemon juice and vinegar may be omitted. The sauce
This is a quick and easy tartar sauce that is made with items I usually have on hand. It tastes great and can be tweaked to your liking. There really is no need for me to have store-bought tartar sauce and instead I can make small batches on demand. I tested two batches of this,
I have seen variations on this recipe in multiple places, but this has more “zing” to it than the other options I tried, and I am a fan. This pairs great with the Pork Egg Rolls recipe and with the amount of sauce I use this recipe covers about eight rolls. I have also used
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After trying a number of different recipes for enchilada sauce, I have settled on this one for now. It has what I would call an “earthy” flavor compared to say a more tomato-like one. One of the primary uses of enchilada sauce is arguably, and in my view, as a sauce to use when making
Enchilada Sauce and Enchiladas Read More »
This can be replaced by sour cream, but it mixes better under heat and I think tastes better. It does take a couple days of preparation before use, though, so some forethought is needed. A full written recipe may be found here: https://cook.karylstein.com/g/family/r/creme-fraiche
This is a generic cheese sauce. It can be made with various types of cheese. While the original recipe has a focus on it being a sauce for vegetables, I use it for things like macaroni and cheese, cheesy potatoes, and cheesy chicken pasta. See the notes below for cautions about certain types of cheese
This is a take on a recipe I found when the kids requested that the meat we use for tacos taste more like Taco Bell. After a bit of experimenting on when to add the liquid and spices I backtracked on my long-standing ideas of how to make a roux and that meat and seasonings
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